Garlic Herb Butter Roasted Chicken

One of the first things I learned to cook was roasted chicken, but as the years passed and I gained more experience, there are definitely no boring chicken dinners in my family. This garlic-herb butter-roasted chicken recipe will quickly make everyone who is “sick of chicken” change their mind. Moist and juicy on the inside, crispy on the outside, full of savory herbs and spices, and easy to prep in less than 20 minutes.

Everything you need to make this delectable chicken is in the title, except for my secret ingredient, which you’ll learn later in this recipe. You will end up with the juiciest, most tender chicken, thanks to the fresh butter, pungent garlic, zesty lemons, and aromatic stuffing. An elegant recipe for a dinner party, yet simple enough for a weeknight meal! Serve it with crispy roasted rosemary potatoes and my strawberry arugula salad, for a meal that will make history!

This recipe will make you swear off buying the rotisserie version for good. It’s so easy, yet so flavorful. Imagine that crispy golden skin, juicy meat, and a medley of herbs, butter, lemon, and garlic! Another wonderful thing about this recipe is that it’s perfect for a large family gathering or party. If there are leftovers, no need to worry, it can be used in soups, casseroles, wraps, salads, or sandwiches. The meat freezes well, too. Just wrap it in foil or plastic and place it in a freezer-safe container or freezer bag. It can be frozen for up to four months.

Why you will love this recipe

• This is super juicy and crispy too: With the perfect blend of herbs and butter, this is a chicken dinner nobody gets sick of. It can be served in many different ways and is always moist and juicy with crispy skin for the best texture and taste. Also, it is easy to prepare, so it can be put in the oven in less than 20 minutes.
• There is no need for rotisserie chickens: Grocery-store rotisserie chickens are convenient and cheap, but they are often dry and wrinkly. Now, with my recipe, you can make your own in minutes, and it will be much easier than you think.
• Feed a small or large group: Make one and feed the family with leftovers, or make a few and feed a crowd. I like to make roasted chicken the centerpiece, and I add a variety of side dishes for everyone to choose from.
• Many purposes: The leftovers can be separated into individual portions and packed in freezer bags for lunches, snacks, and other recipes such as stews, soups, and casseroles.

What you will need

• Whole chicken – I get (and highly recommend) an organic free-range chicken, about four to five pounds. It should be at room temperature with the neck and giblets removed.
• Butter – I use melted, unsalted butter on the exterior to get the butter flavor, then add the salt later. For the inside of the chicken, I use softened, room-temperature butter.
• Olive oil – I use extra virgin olive oil for a light, fresh taste.
• Lemon – Using freshly zested and juiced lemon adds the most intense lemony flavor, which is important in this recipe. Also, a quartered lemon is placed inside the chicken for extra flavor.
• Herbs – Chopped fresh rosemary for seasoning the bird, and six fresh sprigs tied together for stuffing the bird. Also, chopped fresh thyme for seasoning and three sprigs for the stuffing. Freshly chopped parsley for seasoning.
• Seasoning – Smoked paprika is my secret ingredient; it adds just a tiny bit of sweet, peppery flavor and a darker color when roasting the chicken. Plenty of garlic for seasoning the outside and under the skin. One head of garlic is peeled and cut in half to go inside the cavity for a more garlicky taste. Salt and pepper.

How to prepare

Preheat and prepare: First, I preheat the oven to 425 degrees F and lightly grease a roasting pan with olive oil. Then, I clean the chicken under cold running water, removing excess fat and any leftover feathers before patting it dry with paper towels.

Make the sauce: Next, I combine the olive oil, lemon juice, and melted butter in a small bowl.

Season the bird: Then it goes into the pan, where I pour the mixture on top, rubbing it into the cavity and under the skin. After that, I season it with salt and pepper all over and sprinkle parsley on top.

Add the butter: Now, I mix the softened butter with the chopped rosemary, thyme, paprika, lemon zest, and minced garlic, then rub it all over the chicken and under the skin.

Stuff it with herbs: The last step is to stuff the chicken with a garlic head, rosemary sprigs, thyme sprigs, and lemon before tying the legs together.

Bake and broil: Last, the chicken goes into the oven for about one hour. I baste it with pan juices after about 30 minutes. Then, after the juices run clear and the internal temperature reaches 150 degrees, baste it again and broil for 2 minutes to crisp.

Rest and serve: Finally, I let it rest for 15 minutes before serving it with a drizzle of pan juices and lemon wedges.

Expert tip

To get a crispy and moist chicken

Get a high-quality bird that has been air-chilled. Air-chilled chicken is better because it absorbs less water, so its natural juices are less diluted. It is also harder to crisp in the oven. Air-chilled chicken is not soaked in water, so it is not overly moist. Then, it has to stay dry to prevent steam. Any steam will prevent crispiness. Dry it in and out with paper towels, including the crevices, under the legs, and between the wings. Also, remove that ugly fat lump inside the cavity and separate the meat from the skin. Cook the bird in a shallow roasting pan so moisture does not trap.

Another way I get the chicken crispy is to broil it during the last two minutes of cooking. Turn the oven to broil and move the pan to the broil section. Just keep an eye on it to prevent it from burning. Also, do not let the temperature go above 150 degrees F. No amount of crispy skin is worth a dry chicken.

More tips to consider

• I highly recommend free-range organic chicken for the best flavor and texture.
• Be sure to rub the seasonings and butter under the skin to get the most flavor.
• Loosely cover the chicken with foil if the skin starts getting too brown.
• Tie the legs together after seasoning the cavity to keep it from drying out.
• Always allow the chicken to rest for 15 minutes after cooking to let the juices reabsorb into the meat.
• Crisp the chicken in the broiler for 2 minutes to achieve crunchy skin.
• Do not cover the chicken as it rests, or the skin will lose its crispiness.
• To see if the chicken is done, I check whether the juices run clear when I pierce the thigh. Another way is to check for 160° and 165° temperatures by inserting an instant-read thermometer into the inner thigh.

Recipe variations and add-ins:

• Leave out the lemons: Not everyone likes lemons. Replace them with limes, oranges, or no citrus at all.
• Make it spicy: I like to add some chopped jalapenos to the cavity and red Cajun seasoning to the seasoning for a spicy herb chicken.
• Ranch: Add a tablespoon of Ranch powder to the seasoning.
• Mediterranean bird: Rub the chicken with Greek yogurt, then toss kalamata olives, grape tomatoes, and dill into the cavity, and make it a Mediterranean-style chicken.
• Drunk chicken: For added flavor, add wine or beer to the chicken. You can rub it into the skin and under the skin, as well as add it to the cavity.
• Make it sweet: The kids love it when I add some brown sugar and honey to the seasonings. The added sweetness makes this chicken taste even better, and the honey makes it more juicy.

Serving suggestions:

First, I let the chicken rest for 10 minutes before cutting it to allow the juices to reabsorb. This ensures that the meat will be tender and juicy. I love serving it with creamy mashed potatoes, a light salad with my homemade Caesar dressing, and my soft and fluffy 30-minute dinner rolls. My favorite wine pairing for this chicken dish is Sauvignon Blanc for its citrus notes.

My kids absolutely love this meal with creamy mac and cheese or mashed sweet potatoes. Another way to serve it is to shred the meat for taco night and add the traditional fixings, like homemade guacamole and pineapple salsa. For dessert, further complement the citrus flavor with one of these quick and easy lemon desserts, like lemon ricotta cake or no-bake lemon earthquake cake.

How to store:

• Refrigerate: I wrap my leftover chicken in plastic wrap or foil, or place it in an airtight container, and store it in the fridge for up to 4 days.
• Freezing: To freeze, I like to cut mine up into smaller pieces, depending on how much is left. Then, it goes into freezer bags for up to three months.
• Defrost: Thaw overnight in the refrigerator for the best flavor.
• Reheating: Reheat leftovers for one to two minutes in the microwave.

Frequently asked questions

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